Ingredients:

  • 2 cups (500g) dried pinto beans, rinsed and sorted
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 4 cups (950ml) vegetable or chicken broth
  • Salt and pepper to taste
  • Optional: 1 smoked ham hock or diced bacon for smoky flavour

Instructions:

  1. Rinse and sort through the dried pinto beans to remove any debris.
  2. In the crockpot, combine rinsed beans, diced onion, minced garlic, cumin, chili powder, bay leaf, and smoked ham hock (if using).
  3. Pour the vegetable or chicken broth over the mixture. Ensure the liquid covers the beans by about an inch.
  4. Set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
  5. Beans are done when they are tender. Season with salt and pepper to taste before serving.
  6. Remove bay leaf and smoked ham hock (if used) before serving. Enjoy as desired.